4 med. squash, sliced
18 oz. pkg. sour cream
1 can undiluted cream of chicken soup
1 (8 oz.) pkg. seasoned bread crumbs
1 c. grated carrots
1 med. onion, sliced
1 stick butter

Boil squash and onion for 5 minutes. In a bowl, mix the sour cream, soup and carrots. Drain water from squash and onions. Pour into sour cream mixture. Stir well. Melt butter and add bread crumbs. Stir. Place half of bread crumbs in 9 x 13-inch baking dish. Then add squash mixture. Put rest of bread crumbs on top and bake at 350 degrees for 30 minutes. Serves 8 to 10.

This dish can be frozen and can also be cut in half.

NOTE: I use bread cubes instead of bread crumbs.